This dinner is intended to introduce Burl and the Carlins' vision to receptive guests, build new relationships and give the Burl team a little excitement amid the constant grind that is fundraising and restaurant buildout.  Guests will get to discuss the dishes and ingredients with the team and learn more about the potential to invest in what will hopefully develop into one of the gems of the North Shore. 

The event is BYOB.  The Burl team will send a reminder email before the event and will include some friendly wine suggestions.  

Avocado salad, sunflower dressing, pickled/roasted/raw vegetables (Spence Farm, Century Sun Oil, San Gabriel Farms, CA)

Turnips and Foie, coriander, turnip greens, mahlab  (Au Bon Canard)

Smoked lake trout, crispy potato cake, labneh, smoked trout roe, dill (Great Lakes)

Beef Sirloin, funky maple glaze, feta, mint (Slagel Farms, Pitman's Maple Syrup)

Honey gelato, honeycomb crumble, peppermint  (Mint Creek Farm)

 

Chef Tom Carlin has worked with some of Chicago’s most esteemed chefs, including James Beard Awards winners and nominees at Michelin-starred kitchens throughout Chicago.

After holding the position of Head Butcher at Paul Kahan’s PQM, he served as Chef de Cuisine at sister restaurant Dove’s Luncheonette before joining the opening team at Galit alongside Chef Zach Engel as Sous Chef, and then as Chef de Cuisine. 

Chef Tom Carlin jump-started his career in his hometown of Kansas City, Missouri. In 2009, he moved to Texas to work as a cook at the Houston Country Club, giving him the opportunity to refine his technique and discover the flavors of the American Southwest. After a three-year stint at The Rieger in K.C. Tom relocated to Chicago.  Once there, Tom spent the next five years at One Off Hospitality and then helped Galit earn its Michelin star in 2021.

Chef Carlin will serve as the Operating Partner and Executive Chef at Burl.

Rachel Canfora-Carlin is the current Director of Recruiting, Training, and Development at Hogsalt, an international restaurant group with locations in Chicago, NYC, Las Vegas, and Paris.

Her journey into the restaurant world began in the kitchen, where she was an apprentice and line cook at Nico Osteria for James Beard nominated chef, Erling Wu Bower. Her curiosity for service & hospitality then led her to dive into front-of-house operations, where she eventually grew into management roles.

She eventually left One Off Hospitality to pursue her Masters in Hospitality Leadership & Operational Performance at DePaul University's School of Hospitality Leadership.

After graduating, she became the Training & Operations Manager for BOKA Restaurant Group. Canfora-Carlin then joined the Hogsalt team in 2021.

Rachel Canfora-Carlin will advise as a strategic partner at Burl.

 

Burl, the debut restaurant from husband-and-wife team Chef Thomas Carlin and Rachel Canfora-Carlin, is set to open in Evanston in 2025. Celebrating the vibrant spirit of Evanston and the deep connections between chefs and farmers, Burl highlights how these relationships inspire creativity and passion in every dish. Designed as a welcoming space for all occasions, Burl offers the perfect setting for family gatherings, casual lunches, or romantic dinners. Stay tuned for more updates as the opening. To stay up to date, please visit www.burlevanston.com or follow on Instagram at @burlevanston.

Chef Sieger Bayer is excited to introduce bar Berria to Chicago. bar Berria is a concept inspired by many travels, sweet victories, a few stumbles and a lifetime in restaurants. "Berria" means "the new" in Basque, and Sieger is here to shake up the restaurant scene with a fresh take on ingredients, hospitality, and what it means to dine out. An ever changing tasting menu showcasing local ingredients and techniques from around the globe, makes bar Berria “The New” modern American dining experience.

https://www.barberria.com/